This study was undertaken to investigate the pH, sensory and storage characteristics of 7 domestic chilled porks during 21 days of storage at 4℃. The pH values of chilled porks at 0 day of storage were 5.47∼5.67. Until the 21 days of storage period, the pH values of all chilled porks appeared to be normal. 1n the proximal analysis of chilled porks, the ranges of moisture and fat contents were larger than the other contents. However, all the chilled porks contained more than s% fat content and showed deposit of intramuscular fat well enough. In visual color scores, all the chilled porks showed high color scores until 14 days of the storage period except one sample of PSE(Pale, soft, exudative) meat. In sensory flavor scores, all the chilled porks showed similar scores and there was no sex odor problem. In sensory juiciness and tenderness scores, there were little differences among the porks at 0 day of storage, but after 3 days all the porks showed increased scores resulting from the aging effect until the 14th day of storage period. During the 21 days of storage at 4 C, the VBN (volatile basic nitrogen) values of chilled porks were in safe range until the 14th day of storage and the TBA(2-thiobarbituric acid) values of chilled porks were in very safe range until the 2lst day. In the total microbial counts, there were little differences among the porks at 0 day of storage, but they showed safe ranges(below the 106 Colony forming unit/g) until the 14th day. However, they reached the putrefaction ranges the 21st day of storage. In the coliform bacteria counts, 3 chilled porks among 7 companies showed coliform bacteria counts, but the count numbers were not high. However, better and/or tighter pork quality control should be necessary during the slaughtering and processing lines.